In our humble opinion, mint chocolate chip is probably the best flavour out there, so we wanted to make a nut-free, dairy-free and vegan version. Here's how we did it:
1 cup of Organic Tigernut Milk Maple + two tablespoons
1 frozen ripe organic banana
1 cup of organic mint, chopped
1 tablespoon of organic coconut oil
1 tablespoon of organic raw cacao powder
1 teaspoons of coconut sugar
Blend mint and 1 cup of tigernut milk in blender until mint is completely blended. Set aside.
Make banana ice cream in either food processor until it looks like soft serve. Blend with tigernut milk mixture.
On the stove melt tablespoon of coconut oil and add cacao powder and coconut sugar. When sugar has dissolved add the two tablespoons of tigernut milk.
Drizzle chocolate sauce into a glass and add the shake.
Adapted from This Rawsome Vegan Life